When you want a satisfying dinner without a lot of dishes, this skillet meal is the answer. Chicken thighs crisp in a hot pan, then roast alongside golden potatoes and lemon slices. Everything cooks in one skillet in under an hour.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon salt and ½ teaspoon black pepper
- 1 teaspoon garlic powder and 1 teaspoon dried oregano
- 4 cloves garlic, smashed
- 1 lemon, sliced
- Fresh thyme or parsley for serving
Directions
- Heat the oven to 425°F (220°C). Pat the chicken dry and season with salt, pepper, garlic powder and oregano.
- Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat. Place the chicken skin side down and cook for 6 to 8 minutes until the skin is deeply golden. Flip and cook 2 minutes more. Set aside.
- Toss the potatoes with the remaining oil, a pinch of salt and the smashed garlic. Spread them in the skillet.
- Nestle the chicken skin side up among the potatoes and add the lemon slices.
- Roast for 25 to 30 minutes, until the potatoes are tender and the chicken reaches 175°F (80°C) in the thickest part. Scatter with herbs and serve.
Cooking Tips
- Dry skin is crisp skin: Pat the chicken thoroughly before seasoning.
- Handle the skillet carefully: The handle will be very hot when it comes out of the oven. Use an oven mitt.
- Swap it: Use carrots or green beans instead of some of the potatoes.
Recipes are shared for general informational purposes only. Please follow safe food-handling practices and check labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
